Fluffy blueberry and vanilla pancakes
Indulge in the ultimate breakfast delight with our fluffy blueberry and vanilla pancakes! Made with milk, an egg, vanilla extract, self-raising flour, baking soda, sugar, butter, and fresh blueberries, these pancakes are perfectly light and delicious, ideal for a lazy weekend morning. Ready to elevate your brunch game? This recipe is your go-to for a sweet start to the day!
Cook time 42 min
Prep time 5 min
Ingredients:
1.50 cups milk (1% fat)1 egg
1 tsp vanilla extract
2 cups self-raising flour
1 tsp baking soda
1/3 cup sugar
1 tbsp butter
1 cup blueberries
Fluffy blueberry and vanilla pancakes are a delightful breakfast treat that combines the sweet and tangy flavor of blueberries with a hint of vanilla. These pancakes are light, airy, and perfect for a weekend brunch or a special morning meal. Follow this simple recipe to make a stack of delicious pancakes that will impress your family and friends.
Instructions:
- In a large mixing bowl, whisk together the milk, egg, and vanilla extract until well combined.
- In a separate bowl, sift together the self-raising flour, baking soda, and sugar.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. The batter should be slightly lumpy — don't overmix to ensure your pancakes stay fluffy.
- Gently fold in the blueberries, being careful not to crush them.
- Heat a non-stick pan or griddle over medium heat and lightly grease it with a small portion of the butter.
- Pour 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface and the edges begin to look set, about 2-3 minutes. Flip the pancake and cook for another 2-3 minutes until golden brown and cooked through.
- Repeat steps 5 and 6, adding more butter to the pan as needed, until all the batter is used.
- Stack the pancakes on a plate and serve hot. Optionally, top with extra blueberries, a drizzle of maple syrup, or a dollop of whipped cream.
Tips:
- Ensure your milk and egg are at room temperature before mixing to create a smooth batter.
- Do not overmix the batter; it's okay if there are a few lumps. Overmixing can make the pancakes tough.
- Let the batter rest for about 5-10 minutes before cooking to help the pancakes rise better.
- Use a non-stick pan or lightly grease your skillet with butter or oil to prevent sticking.
- Cook the pancakes on medium heat to ensure they cook evenly without burning.
- Gently fold the blueberries into the batter to prevent them from sinking to the bottom.
- Wait until bubbles form on the surface of the pancakes before flipping them to ensure they are cooked through.
- Serve the pancakes immediately for the best texture and flavor.
With their irresistible fluffiness and the sweet burst of blueberries in every bite, these vanilla-infused pancakes are sure to become a breakfast favorite. Serve them with a drizzle of maple syrup, a dollop of whipped cream, or simply enjoy them on their own. Whichever way you choose, these pancakes are a delicious way to start your day.
Nutrition per serving
8 ServingsCalories 220kcal
Protein 7g
Carbohydrates 40g
Fiber 1.58g
Sugar 13g
Fat 3.32g
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